I've only made corned beef a few times...the name used to put me off (corn and beef?), but once I got past that and discovered its savory goodness, it became a torrid affair.
I think I have perfected my slow cooker recipe for it now. All I did was put the corned beef (store bought in the little pouch) into the crock with the peppercorns, and added a bottle of Guinness and about a quarter cup of brown sugar (I didn't measure). After about 9 hours on low, it was amazing. Tender but not overdone, and the flavors from the beer and sugar played very well together. I added carrots to the crock about halfway through, and they were really good too after soaking in that mixture. More sugar might be even better, or maybe molasses. Hmm. Decisions.
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